St. Louis Bread Company Cauliflower Soup with
Cheddar Toasts
2 bacon slices, chopped
1 white onion, chopped
2 garlic cloves, chopped
1 head cauliflower, small, cored, coarsely chopped
1 tablespoon all-purpose flour
3 cups chicken broth or stock, low sodium
2 plum tomatoes, diced
1/4 cup tomato puree
2 tablespoons white vinegar
8 slices crusty bread, about 1/2 inch thick
1/2 cup Cheddar cheese, grated
1 tablespoon basil, minced
For The Soup: Adjust oven rack to highest setting and preheat
broiler on low. Heat a soup pot over medium and add the chopped
bacon. Saute, stirring occasionally, until the fat is rendered and
the bacon pieces are crisp - about 3 to 5 minutes. Add the onions
and garlic and saute, stirring frequently, until the onions are a
light golden brown- about 8 to 10 minutes.
Add the cauliflower, cover the pot and cook until tender - about 5
minutes. Add the flour and stir well to evenly coat the cauliflower,
onions and bacon. Add the broth, tomatoes, tomato puree, and vinegar
and bring soup to a boil over high heat. Reduce heat to low and
simmer for 15 to 20 minutes, or until all the vegetables are very
tender and the soup has developed a rich flavor. Add basil to the
soup. Add salt and pepper to taste.
For The Cheddar Toasts: While the soup is simmering, toast the bread
slices on a baking sheet under the broiler, turning once. Remove
when bread is golden brown on both sides. Scatter cheese evenly over
the top side of the toasted bread and return to broiler until the
cheese bubbles and begins to brown. Serve soup in warm bowls and top
each portion with a Cheddar toast. Source: Sue
Stees, St. Louis Bread Company |